39 recipes
A commercial sweet and sour chicken recipe for about 40 plates, using a crisp batter, measured bulk sauce and fast order-time finishing.
A commercial spring roll recipe for 100 crisp rolls, covering dry vegetable filling, fast wrapping, raw freezing, frying and portion control.
A commercial sponge cake recipe producing two bakery trays and about 40 controlled portions for pastries, layered cakes, food carts and dessert service.
A commercial Bangladeshi shemai recipe for about 40 portions, with controlled roasting, milk reduction, Eid-scale production and service guidance.
This commercial lemon sharbat recipe produces 12 litres with a cooked syrup base, controlled dilution and consistent 250 ml portions for carts and restaurants.
A commercial roshmalai recipe yielding 80 soft chhana discs and about 40 controlled portions, with practical guidance for boiling, chilling and service.
A commercial pizza dough recipe yielding 55 consistent 300 g dough balls, with 62% hydration, cold fermentation, par-baking and storage controls.
A commercial Bangladeshi payesh recipe yielding 50 controlled portions, with practical guidance on milk reduction, scorching, scaling and service.
A commercial batch recipe for 40 flaky restaurant parathas, with controlled dough hydration, layered folding, par-cooking and rush-hour reheating.
A commercial naan recipe yielding 40 consistent pieces, with controlled proofing, tandoor and tawa methods, service holding and portion control.
A commercial mocktail recipe producing 40 cafe drinks from two make-ahead syrup bases, with four variations and strict ice, dilution and yield control.
A commercial mishti doi recipe for about 40 earthen-pot portions, with precise caramelisation, culture temperature, setting and yield control.
